Crab, mussels and potato salad with preserved lemon

Crab, mussels and potato salad with preserved lemon

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A tasty and hearty seafood and potato salad which would do well as an accompaniment or a main.

The ingredient of Crab, mussels and potato salad with preserved lemon

  1. 1kg Nicola or kipfler potatoes
  2. 2 cloves garlic, bruised
  3. 2kg pot-ready black mussels (see note)
  4. 80ml (1/3 cup) extra virgin olive oil
  5. 1 red eschalot, very thinly sliced
  6. Chopped segments of 2 lemons
  7. 1 wedge preserved lemon, flesh discarded, finely chopped
  8. 1 birds-eye chilli, seeded, finely chopped
  9. 2 cups watercress sprigs
  10. 1/2 cup coriander leaves
  11. 300g blue swimmer or spanner crab meat, picked through
  12. Butter-leaf lettuce, to serve

The instruction how to make Crab, mussels and potato salad with preserved lemon

  1. Place potatoes, a pinch of salt and garlic in a saucepan, cover with cold water and cook over medium heat until tender, then drain. Discard garlic. Cool potatoes slightly, then peel and chop.
  2. Meanwhile, place mussels in a saucepan and steam, covered, over medium heat for 5 minutes, shaking the pan occasionally until mussels open. Cool slightly, then remove mussels from their shells.
  3. Combine oil, eschalot, lemon segments, preserved lemon and chilli in a bowl and whisk to combine. Add warm potatoes and mussels and toss gently. Layer potato salad, watercress, coriander and crab meat into butter-leaf lettuce cups.

Nutritions of Crab, mussels and potato salad with preserved lemon

calories: 338.663 calories
calories: 15 grams fat
calories: 3 grams saturated fat
calories: 24 grams carbohydrates
calories: 4 grams sugar
calories:
calories: 25 grams protein
calories:
calories: 600.29 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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